Peanut Butter Hot Fudge Sundaes
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups of hot fudge (enough for 8 sundaes)
- ⅔cup/133 grams packed light brown sugar
- ¼cup/20 grams Dutch-process cocoa powder
- ¼teaspoon fine salt
- 1½cups/360 milliliters heavy cream
- ⅓cup/50 grams finely chopped bittersweet chocolate (not chips; see Tip)
- ½cup/135 grams creamy peanut butter (not natural)
- Your favorite vanilla or chocolate ice cream, or both, to serve
- Whipped cream, chopped salted peanuts and maraschino cherries, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
284 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 5 grams protein; 75 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium saucepan, whisk the brown sugar, cocoa powder and salt together until no lumps remain. Slowly stream in the cream while whisking constantly. Bring to a simmer over medium heat, whisking occasionally, until the mixture comes to a simmer and the sugar is completely melted, about 3 minutes.
- Step 2
Remove from the heat, then whisk in the chopped chocolate until smooth. Add the peanut butter and whisk until smooth. Let cool slightly before topping your sundae. (The peanut butter fudge sauce will keep in the refrigerator up to 1 week stored in an airtight container. To serve, reheat it gently in the microwave or in a saucepan over low heat.)
- Step 3
When ready to assemble a sundae, spoon a little bit of fudge into the bottom of a serving bowl or glass; top with ice cream, more warm fudge, whipped cream, chopped peanuts and a cherry.
Tip
- Opt for chopped chocolate bars instead of chips for this recipe, as chips contain stabilizers that may make the fudge grainy.
Private Notes
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Cooking Notes
Lynne
This is heavenly! The peanut butter adds soft tonal notes to flavor (NOT like eating a Reese cup). I only had natural PB so I added 1/4 tsp vanilla and 1/8 tsp salt at the end. Clearly will be a staple - the only question is will it last long enough to meet ice cream?! Raves!
Richard
My favorite ice cream for a hot fudge sundae is coffee. Give it a try!
Powell
It means commercial brands like Jif or Skippy. See Recipe description at top of recipe.
John Golden
Grating chocolate is a drag. Some high quality chips don’t have stabilizers.
John
"Natural" peanut butter has only one or two ingredients on the label (peanuts and sometimes salt). Commercial brands use added sweeteners and also stabilizers to prevent the oil separating out from the butter, and a smoother consistency.
Ariel
2/10/23 Made as written, except I used Skippy’s No Sugar Added peanut butter. The amount of brown sugar in the recipe is enough sweetener, without the extra in other peanut butters. As noted by other, this is a nuanced topping; the peanut butter and chocolate did not wrestle for dominance, they shared the ring!
Abe
Why wouldn't you just use a ganache recipe?
Eva
Excellent, and makes a lot. Chiming in with other reviews: the peanut flavor here is subtle but noticeable. To those asking “why not ganache?”: hot fudge has a different consistency. It gets chewy when cold, rather than hardening (as ganache does). Will make again. Can’t wait to try in a banana split!
Anne of Portland
This is the devil’s brew! outta sight!
Julie
Halved recipe as it's just the two of us and is plenty for many sundaes. This is really delicious especially if you are a peanut butter chocolate nut like we are! As others have said, it's a hint of pb. Used trader joes dark chocolate chips chopped and saw no grainy texture. Used Hershey's unsweetened cocoa as I was running low on Dutch cocoa powder. With these changes, the sauce still came out yummy and decadent.
Donna Ferrario
Unbelievably delicious! I made it with full-fat coconut milk because I needed it to be lactose free, and it worked perfectly. It used the entire can which was also helpful.
Jay
Heaven.
Namesullycyn
Nice recipe—love the chocolate/peanut butter combo!—but I would never skip an opportunity to add flavor by using something other than vanilla. So many better and more flavorful choices!
Diana Louise
Do you think you could freeze this?
corgimum
So this turned out ok. I used skippy and callebut semi sweet with a little unsweetened thrown in. Mine turned out a little gritty but once reheated was fine. Will also try other recipes for the fudge chew....
Holly
This is definitely going on my permanent recipe list! I made 2 batches of this for an ice cream social. I started with one but when I tasted it, I was sure that one was not going to be enough. I used Ghiradelli premium bittersweet (60% cacao) baking chips both times and it turned out perfectly. The only thing I changed the second time was to omit the salt altogether. The peanut butter is salty enough for the whole thing but that may change depending on how salty the brand you use is.
Amy M.
Ridiculously good! I had this "saved" and finally made it with a plant-based heavy cream and dairy-free choc chips. I don't eat dairy and cannot remember the last time I had something this good. WOW! My husband does not share the same dietary restrictions and LOVED this over ice cream. I only wish I had saved some of the cocoa/chocolate mixture (hot fudge) before I added the peanut butter so that I could have had some hot fudge and some peanut butter hot fudge. Next time!
Gloria
As a chocolate fan, I was skeptical of this sauce since it is more cream than it is chocolate. Made as directed and really liked it. The chocolate and peanut butter are very balanced.
Eva
This was fantastic! Only had crunchy peanut butter which actually worked well! This would make a great gift- I actually gave some jars away because I didn’t want to keep too much in the house. I love that it’s not too sweet.
jec
just made this for a treat for guests coming to dinner tonight. It is delicious, but it is not htick--r ather runny like chocolate syrup. Has anyone else had this problem?
Anne of Portland
This is the devil’s brew! outta sight!
Eva
Excellent, and makes a lot. Chiming in with other reviews: the peanut flavor here is subtle but noticeable. To those asking “why not ganache?”: hot fudge has a different consistency. It gets chewy when cold, rather than hardening (as ganache does). Will make again. Can’t wait to try in a banana split!
Faye
Can you freeze the sauce?
Susan
This is a decadent Sunday! Perfect for a special occasion. Next time I will make half the recipe because I have a ton left over. It would be helpful if NYT could provide alternate proportions of ingredients on some items. It doesn't always work out well when trying to simply cut a recipe in half. Some of us are in two person (or less) situations.
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